Lijiang baba

Ingredients

• 150 g (2 cups) wheat flour
• ½ tsp baking soda
• 500 ml (2 cups) spring water 
• ½ cup roasted peanuts
• ½ cup roasted walnuts
• 1 tbsp black sesame seeds
• 2 tbsp caster sugar
• 1 tbsp brown sugar
• 1 cup lard
• 2 tbsp vegetable oil

Instructions

Combine the flour and baking soda in a large bowl. Gradually add the water, mixing with your hands. Knead and fold the mixture until a soft dough forms. Cover with a tea towel and set aside for 10 minutes to rest.

Meanwhile, in a mortar and pestle, pound the peanuts until crushed. Add the walnuts and black sesame seeds. Pound until a powder forms. Add the caster sugar and brown sugar, and mix well.

Divide the rested dough into three balls. Using a rolling pin, roll each portion to 5 mm thick and 30 cm in length. Spread 1 tbsp of lard over each dough portion.

Lay one portion of dough onto a flat work surface. Roll from one end to the other to form a firm roll. Holding the dough at each end, twist the roll. Place one end onto the bench and flatten with your palm. Knead the dough in a circular motion until round and 1 cm thick.

Using both hands, form the dough into a pocket. Spoon 3 tsp of the peanut-sugar mixture into the pocket. Pinch the edges to enclose the filling, forming a round bun.

Use the rolling pin to roll the bun into a 1 cm-thick circle.

Heat the oil in a pan over medium heat. Add the baba and pan-fry for 2-3 minutes each side or until golden brown and crisp.

Slice into eight pieces. Serve.